Turkey (Roast) with Chestnut Forcemeat

Name: Turkey (Roast) with Chestnut Forcemeat
Ingredients: 20 roasted and minced chestnuts; 1^ lb. of sausage meat; one large egg; slices of thin bacon

From Domestic cookery, 1886

Serve with bread sauce or oyster sauce.

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2267Calories

119 gProtein

7 gCarbs

196 gFat

Full nutrition (34 nutrients)

Calories2267 kcal

Protein119 g

Carbohydrates6.7 g

Fiber0 g

Sugars6.7 g

Total Fat196 g

Saturated Fat61 g

Monounsaturated Fat78 g

Polyunsaturated Fat35 g

Omega-31 g

Cholesterol702 mg

Sodium5550 mg

Potassium2278 mg

Calcium86 mg

Iron8 mg

Magnesium116 mg

Phosphorus1104 mg

Zinc15 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A270 mcg

Vitamin E7.5 mg

Vitamin K2.2 mcg

Vitamin B61.4 mg

Vitamin B127 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)39 mg

Folate37 mcg

Choline533 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 21. The excerpt below is the record exactly as published.

TURKEY (Roast), with Chestnut Forcemeat. Prepare and fill the body of turkey with forcemeat as for hare (page 29) , then prepare a forcemeat of 20 roasted and minced chestnuts, 1^ lb. of sausage meat, mix together with one large egg, or two small ones, with this fill the breast of turkey ; also, cover the breast of tm’key with slices of thin bacon

Cook this with the app: pantry check, scaling, and the assistant.